🍽️ Asian Fish Fondue

Name: Asian Fish Fondue
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g shrimp (peeled); 2 tbsp lemon juice; 1 tbsp light soy sauce; 5 shiitake mushrooms; 200 g tofu; 250 g fresh spinach; 100 g carrots; 100 g mushrooms; 1 bunch spring onions; 700 ml fish stock; 400 g daikon radish; 1 tsp salt; 1 red chili pepper; 2 white onions; juice of one lemon; 0.5 tsp salt; 2 pinches cayenne pepper

395 kcal · 30 min · 4 servings

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Ingredients

800 g shrimp (peeled)
2 tbsp lemon juice
1 tbsp light soy sauce
5 shiitake mushrooms
200 g tofu
250 g fresh spinach
100 g carrots
100 g mushrooms
1 bunch spring onions
700 ml fish stock
400 g daikon radish
1 tsp salt
1 red chili pepper
2 white onions
juice of one lemon
0.5 tsp salt
2 pinches cayenne pepper

Instructions

1. Thoroughly wash the shrimp.
2. Gently pat the shrimp dry with a kitchen towel.
3. Add lemon juice and soy sauce to the shrimp.
4. Let the shrimp marinate under a lid for at least one hour.
5. Soak the Tongu mushrooms in hot water for about 20 minutes.
6. Cut the tofu into small cubes.
7. Wash the spinach thoroughly.
8. Roughly chop the spinach leaves.
9. Peel and wash the carrots.
10. Slice the carrots into thin rounds.
11. Brush the mushrooms clean.
12. Cut the mushrooms into quarters.
13. Peel and wash the spring onions.
14. Cut the spring onions into pieces about 3 centimeters long.
15. Remove the Tongu mushrooms from the water.
16. Remove the stems of the Tongu mushrooms.
17. Halve the caps of the Tongu mushrooms.
18. Peel the daikon radish.
19. Wash the daikon radish.
20. Grate the daikon radish finely.
21. Mix the grated radish pieces with the salt.
22. Wash the chili pepper.
23. Cut the chili pepper in half lengthwise.
24. Remove the seeds from the chili pepper.
25. Dice the flesh of the chili into very small cubes.
26. Stir the chili cubes into the radish.
27. Peel the onions.
28. Cut the onions into small cubes.
29. Season the onions with lemon juice.
30. Season the onions with salt.
31. Season the onions with cayenne pepper.
32. Divide the two dips among small bowls.
33. Add the fish broth and one liter of water to the fondue pot or heating pot.
34. Bring the mixture to a boil.
35. Add the vegetables to the pot in batches.
36. Cook the vegetables for about 4 minutes over low heat.
37. Lift the cooked vegetables out of the broth using a fondue sieve.
38. Serve the vegetables together with the dips.

Nutrition per serving

kcal: 395
Protein: 61 g · Fett/Fat: 7 g · Carbs: 16 g